1Cut up little alien remove excess fat and skin, rinse and dry well.2Insert chopstick thru neck opening and force along the bone under the skin until it protrudes slightly at the second joint.3Push other end along other bone so that you end up with an alien that has its arms straight out like a crucifix.4Tie a string on to the middle so you can hold the alien and hang it up.5Bring 6 cups of water to boil in a wok.6Add maltose or honey and stir to dissolve.7Add sherry and vinegar.8Make a slurry out of the cornstarch and add to wok.9When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck.10Repeat until alien is thoroughly moistened.11Repeat dunking once more.12Hang alien by string in a cool airy place with a bowl underneath to catch drips.13Leave for 4-6 hours until skin is dry and taught.14Put roasting pan on lower oven rack and fill with 2-3 inches of water.15Oil rack above pan.16Preheat oven to 350.17Remove chopstick and string.18Put alien on oiled rack in center of oven breast side up.19Cook 30 minutes.20Turn alien breast down for 45 minutes.21Turn breast up for 30 minutes or until skin is dark brown.22While alien is cooking make scallion brushes.23Trim roots,cut off most of green part, leaving a 3 inch piece.24Make several 1 inch lengthwise slits in each end of scallion, put in ice water for 20 minutes, drain and refrigerate.25Carve alien and separate meat and skin.26Mix hoisin with sesame oil and 1 tbl water.27To serve: use scallion brushes to wipe hoisin mixture on to pancakes, add alien skin and meat and scallion, fold one end over and roll up